There are many varieties of beef, and it is recognized that the best food is still: Kobe beef, Angus beef, quinine beef, Charlorie beef, this TOP4 dominates the beef delicious list for many years, mainly the tongue will not deceive people, and the heart of foodies is bright. Today Niu Niu will take you to understand why the Angus beef is so delicious.
Beef
A kind of beef is delicious and inseparable from various parts of his variety, growing environment, diet and so on. There is another history of his breed origins, the Angus cattle originated in the north-east of Scotland, and only after 1800 began to be identified separately, as a superior breeding beef cattle for breeding. It is said that the first person in the world to raise Angus cattle was the Scotsman Hugh. Watson. Watson lived in Angus in Scotland and was a very good choice of black hornless cattle breeds, so later this cattle were called Angus.
Angus cattle
Watson's two famous cows, one male named "Old Skip Class", originally named Old Jock in English, was born in 1842. The other mother, called "Old Granny", whose original English name was Old Granny, was born in 1824 and lived to be 35 years old and gave birth to 29 calves. The vast majority of the world's registered Angus cattle are descendants of these two cows.
Speaking of the growing environment, Australia is surrounded by the sea on all sides, the climate is pleasant, the land is sparsely populated, the environment is less polluted, the air pollution index is extremely low, the water source is clarified and the minerals are abundant... Ideal for the natural growth of cattle without restraint and stress.
Australian Angus cattle are freely grazed in the pasture and fed with natural grains such as wheat, barley, oats, corn, sorghum, etc., making the meat juicy and tender, full of fat, sweet and mellow and chewy. Each slice of beef has a beautiful marbling oil flower, lean meat and grease are skillfully intertwined, and the teeth feel rich in layers of firmness and softness.
cereals
But there is no harm without comparison, so why can Angus cattle stand out from the crowd? Because Angus cattle are known worldwide for their unique way of raising them, which continues to produce high-quality beef, Angus beef is tender and smooth, finely textured, taste-quality, and brightly colored with meat and fat. The oil flowers are evenly distributed and delicate, and the oil flowers melt at 35 degrees, giving them a taste that dissolves in the mouth.
barbecue
At the same time, Angus beef should be refrigerated below 10 degrees for 10-14 days, and the taste is the best. This is mainly due to the effect of the protein fibers in beef being naturally broken down. Uncooled Angus beef is tougher and over-refrigerated is older. Therefore, Angus beef can be described as the world's three largest beef cattle, from breeding to breeding to slaughtering to storage are the most exquisite beef.
Cold fresh meat
In summary, it is inevitable that Angus cattle are delicious, and the meat quality of Pennsyl food with pure Angus cattle is superior, not only beef breeding strictly follows the Angus cattle feeding method for grain feeding, but also in the later stage of animal welfare methods for slaughter, so that the beef meat is smooth and soft, while the 48-hour acid removal technology eliminates impurities in the body. Cold chain transportation keeps the meat quality in a stable environment, ensuring that it is always fresh and delicious on the people's table.
Pennsy Foods